KR20180096039A - Fermented vinegar with plum, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a plum-fermented vinegar and a production method thereof. More specifically, the present invention relates to a plum-fermented vinegar which is prepared by using seed-removed flesh of plum by undergoing the following steps: an alcohol fermentation step, an acetic acid fermentation step and an aging step for a mixture obtained by mixing ground plum flesh and a grain saccharified solution produced by using germinated wheat or germinated barley. According to the present invention, the fermented vinegar has deep flavor of plum and grain, thereby ensuring excellent taste and aroma of the fermented vinegar. The present invention further relates to a production method thereof.

Description

TECHNICAL FIELD The present invention relates to a fermented vinegar and a method for producing the fermented vinegar,

More particularly, the present invention relates to a method for producing fermented vinegar by using a fermented vinegar obtained by removing seed from a fermented vinegar, wherein a mixture of pulverized plum pulp with germinated barley, Fermenting vinegar and fermenting vinegar, which are produced by fermenting vinegar through alcohol fermentation step, acetic acid fermentation step and aging step, and the flavor of plum and grains are contained in large amount in fermenting vinegar, .

Vinegar, which has been used for a long time in both East and West, is a fermented food containing saccharides or starch. It is produced by fermenting various raw materials with alcohol by fermentation with yeast, fermenting acetic acid with acetic acid. It is closely related to our dietary life, (2000) Analytical Study on Food and Nutrition: A Comparative Study of Food Preservation and Food Use in Korea Kim, JS (2000) The Cooking in Zu Bang Moon. Food industry and Nutrition, 5: 7-12.).

These vinegar is a typical alkaline food that decomposes lipid peroxidation which causes arteriosclerosis or thrombosis, and it prevents the arteriosclerosis, secretion of corticosteroids, digestion and promotion of edible effect, diabetes and obesity, elevated blood pressure, antioxidant and antitumor effect (Kim DH (1999) Studies on the Production of Vinegar fruit. J Korean Soc Food Sci. Nutr 28: 53-60).

The sourness of vinegar, which is pronounced as an acidity, acts as alkaline when entering the body, neutralizing the acid generated in the body and maintaining the pH and stability of blood and body fluids. It is also essential to maintain a body that is resistant to storing preliminary alkali. Amino acids are included.

It is said that it helps to heal cancer (cancer), pain and inflammation in Dongbok-bong (Huhjoon 1610). In modern times, it is good for fatigue, diet, skin, prevention of thrombosis and arteriosclerosis, (Ann YG (2001) Studies on wax ground Ginseng vinegar 2. J Korean Soc Food Nutr 14: 239-244 .).

Vinegar is distinguished from vinegar (fermented vinegar) produced by fermentation of sugar or starch with acetic acid after alcohol fermentation, and synthetic vinegar produced by using glacial acetic acid, water, spices and coloring agents.

Brewing vinegar (fermented vinegar), according to the raw rice, walnut. Lemon, persimmon, apple, grape vinegar, etc. It is a typical fermented food which has acetic acid formed by acetic acid fermentation as a main component and contains a small amount of volatile or nonvolatile organic acids, sugars, amino acids and esters and has a peculiar direction and sour taste.

In domestic standards of vinegar, persimmon vinegar has an acetic acid content of 2.6% or more and other vinegar is 4.0 ~ 20.0%, but in Europe, only vinegar of 4% or more acetic acid is edible.

Currently, domestic vinegar vinegar (fermented vinegar) is marketed as a vinegar containing more than 4% of cereals and more than 30% of cereals vinegar and juice with alcohol as a main ingredient. Recently, (2000) A view and prospect of vinegar industry: Food industry and nutrition 5 (1): 7 ~ 12).

It is known that vinegar (fermented vinegar) decomposes lactic acid in body tissues and helps to regain fatigue. It is known to promote appetite and digestion and absorption due to the sour sour taste of vinegar and other organic acids (Jeoung YJ, Lee MH. (2000) Analytical Study on the Cooking in Zu Bang Moon. Food industry and Nutrition, 5: 7-12.). Recently, lifestyle-related illnesses have emerged as a social issue. Consumers prefer low-chloride foods. Vinegar is known to promote the excretion of silicic acid and sodium in the body and to prevent adult diseases such as arteriosclerosis and hypertension (Shin JS, Jeong In addition, the quality of food, such as the antimicrobial activity against food poisoning bacteria and the removal of fish foul fish, is also known to be caused by the acidic fermentation of brown rice (YJ (2003) ("Agricultural products processing and storage", 2008). However, the strong taste of acetic acid and the irritation caused by acetic acid are not resistant to simple sour taste, (Lee, KO (2008) Market trends of vinegar beverages. Food World, 9: 46-49.).

Studies on the possibility of fermentation of vinegar on fruits such as persimmon, pear, apple etc. have been well known in the process of producing fermented vinegar, and studies on vinegar containing some plums have been reported.

Korean Patent No. 10-1281065 discloses a method for producing a mushroom persimmon vinegar having improved quality and consumer preference by adding green tea leaves, plum products, rose hips and the like to persimmon vinegar having a low preference, 1321470 discloses a method for producing a fermented vinegar containing a large amount of organic acid, inorganic components, crude saponin and vitamin C by fermenting acetic acid again after alcohol fermentation with a sugar extract extracted from diluted Hovenia leaves and plums.

It is known that plum is an alkaline food which has high content of organic acids such as citric acid and malic acid to prevent the accumulation of lactic acid in the human body and is good for restoring fatigue and enhancing the absorption of calcium into the body and is effective for prevention of various diseases caused by acidification of human body, It is known that pyruvicacid and picricacid protect the liver and improve liver function and have an excellent effect on detoxification.

There are many kinds of plum products such as plums, plum juice (plum jelly), plum wine, plum tea, plum jelly, plum vinegar, plum kimchi (matched), plum pickles, plum miso, plum hot pepper paste, plum jelly, , Plums, candy, jelly, plum salt, cold noodles, Korean plum, walnut confectionery, and plum pellets. The demand for seasoning powders and semi-processed foods with the finished products was found to be considerable. (Kim, Jeong-ok, Shin-Malik, 2007. 2007. The study of plum and plum and Honam culture in Korean food culture. 40: 79-116).

As a result of the study, it was concluded that the antioxidant effect of antioxidants on the antioxidant activity of antioxidants and antioxidants has been investigated. In addition, it has been reported that the consumption of plum as a direct food in general households is higher than that of commercial products (Kim, In-Sook, 2007). Youngnam University).

Plums are rich in minerals such as Ca, K, Mg, Na, Fe, Za and Mn. They are strong alkaline foods with a high alkalinity of 5: 1 compared with the acidic components Cl, S and P. The organic acids and inorganic compounds such as citric acid in the plum, are excellent for treating gastrointestinal symptoms such as diarrhea, constipation, gastric hyperplasia and acidosis by promoting gastric juice secretion, improving appetite, increasing digestion and absorption rate, promoting liver activity and metabolism (2002. Plum, Nexus book).

As described above, a method for producing vinegar using a plum containing a large amount of an oil component and a method for producing a vinegar using the plum carbohydrate has been disclosed in a number of techniques. However, A technique for producing fermented vinegar through a process of alcohol fermentation, an acetic acid fermentation process and a fermentation stage has not been developed yet.

Korean Patent No. 10-1281065 Korean Patent No. 10-1321470

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

The present invention relates to a method for producing a fermented vinegar by using a fermented vinegar obtained by removing fermentation vinegar from a fermented vinegar using an alcohol fermentation step, an acetic acid fermentation step and a fermentation vinegar The present invention provides a fermented vinegar and a method for producing the fermented vinegar, wherein the fermented vinegar contains a large amount of plum and cereal flavor in the fermented vinegar.

The present invention also provides an advantage of improving the fermentation vinegar fermentation vinegar fermentation efficiency by enhancing the flavor of plum and grains by using a saccharified saccharified liquid produced from germinated barley or germinated wheat without using sugar as a general sugar The present invention also provides a fermented vinegar having excellent quality of fermented vinegar and a method for producing the fermented vinegar.

In addition, the present invention provides a fermented vinegar obtained by crushing plum pulp after crushing the plum pulp after selecting only plum pulp, thereby eliminating the risk of the cyanide derived from the plum seed and improving the taste and aroma of the ripe plum A fermented vinegar containing a large amount of fermented vinegar can be produced, and the fermented vinegar having an effect of improving the taste, flavor and flavor of the fermented vinegar as well as the fermentation efficiency by aging the fermented vinegar by adding the pulp of the plum pulp during the fermentation stage, There is another purpose in providing the method.

In order to achieve the above object, according to one embodiment of the present invention,

A plum preprocessing step of dividing the ripened plum into plum pulp and plum seed, crushing the plum pulp to produce crushed plum pulp; Preparing a cereal saccharified liquid, which is carried out simultaneously with the plum pre-treatment step or selectively performed before or after the plum pre-treatment step, and saccharifying the suspension prepared by adding water to the dried cereal product; Mixing the plum pulp produced in the plum preprocessing step with the granulated saccharified liquid prepared in the step of preparing the granulated saccharified liquid to prepare a mixture having a sugar content of 15 to 30 Bricks; An alcohol fermentation step of adding alcohol fermentation broth at a ratio of 1 to 50 parts by weight to 100 parts by weight of the mixture prepared in the mixing step and then fermenting at a temperature of 15 to 25 ° C for 8 to 12 days to produce an alcohol fermented product; An alcohol concentration control step of separating the alcohol fermentation product produced in the alcohol fermentation step into a solid product and an alcohol fermentation solution and adjusting the alcohol concentration of the separated alcohol fermentation solution to 5 to 7% (w / w); The acetic acid fermentation broth is added at a ratio of 1 to 50 parts by weight to 100 parts by weight of the alcoholic fermentation broth at the alcohol concentration level and then fermented at a temperature of 25 to 35 DEG C for 30 to 40 days so that the acetic acid content is 4 To 7% (w / w) of acetic acid; And fermenting the fermented acetic acid produced in the step of fermentation with acetic acid, adding mulch pulp to the fermented acetic acid, aging at a temperature lower than 10 ° C for more than 90 days, filtering the solid, The present invention also provides a method for producing a fermented vinegar of plum.

In the present invention, the grain-dried product in the step of preparing the granulated saccharified liquid may be any one of germinated barley or germinated wheat.

In the present invention, in the step of preparing the cereal saccharified liquid, 100 to 400 parts by weight of water is added to 100 parts by weight of the dried cereal product to prepare a suspension, and the suspension is stirred at a temperature of 50 to 80 ° C for 1 to 4 hours And saccharifying the mixture to produce a saccharified saccharified liquid.

In the present invention, the alcohol fermentation broth of the alcohol fermentation step is prepared by inoculating 100 parts by weight of the saccharified saccharified liquid at a ratio of 1 to 5 parts by weight of Saccharomyces cerevisiae, For 22 to 26 hours to produce an alcohol fermentation strain.

In the present invention, the acetic acid fermentation broth of the acetic acid fermentation step may be characterized by being produced by inoculating and culturing Acetobacter acetii.

Another embodiment of the present invention provides a fermented vinegar of plum, which is produced by the above method.

The fermented vinegar produced in accordance with an embodiment of the present invention can be prepared by fermenting vinegar using the plum pulp from which the seeds have been removed, mixing the mixture of the plum pulp with the gelling saccharified liquid produced from germinated barley or germination mill, The fermented vinegar is produced by fermenting vinegar through an acetic acid fermentation step and an aging step, so that the flavor of plums and cereals expressed in the fermented vinegar is excellent, and the taste and flavor of the vinegar itself is improved.

In addition, in the process of producing the fermented vinegar, the fermentation vinegar has an advantage that the fermentation vinegar is improved in the efficiency of fermentation and fermentation by using a saccharified saccharified liquid prepared from germinated barley or germinated wheat without using sugar as a general sugar, , The effective ingredient of the cereal can be included in the fermented vinegar, and thus the quality of the fermented vinegar is excellent.

In addition, after selecting only the plum pulp, the fermentation vinegar is prepared by crushing the plum pulp with crushed plum pulp, thereby eliminating the risk of the cyanide derived from the plum seed and containing the taste and aroma of the ripe plum The fermented vinegar of the present invention has an advantage of being able to produce the fermented vinegar of plum, and the fermented vinegar has an advantage that the fermented vinegar has an advantage of aging, , Flavor and flavor.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a process for producing a fermented vinegar of plum according to an embodiment of the present invention. Fig.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a method of preparing a fermented vinegar and a method for producing the fermented vinegar, and a method of producing the fermented fermented vinegar according to the present invention includes a step of preparing a plum vinegar, a step of preparing a saccharified liquid, a step of mixing, an alcohol fermentation step, And an aging step.

Hereinafter, a method for producing a fermented vinegar of plum according to an embodiment of the present invention will be described in detail. The vinegar of plum fermentation according to one embodiment of the present invention can be understood more clearly by the production method described later.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a process for producing a fermented vinegar of plum according to an embodiment of the present invention. Fig.

First, the plum preprocessing step can be performed (S ₁₀₀ ).

It is possible to carry out the plum preprocessing step in which ripe plums are separated into plum pulp and plum seed, and the plum pulp is crushed to produce pulp of plum pulp.

In the present invention, in order to produce fermented vinegar using the plum pulp from which the plum seeds are removed, the plum pulp is separated into plum pulp and plum seed, and then the plum pulp is crushed to produce crushed pulp.

This method eliminates the risk of the cyanide derived from the plum seeds by preparing the fermented vinegar by crushing the plum pulp after crushing the plum pulp after only selecting the plum pulp, To produce the fermented vinegar of plum.

In the present invention, in order to separate plum into plum pulp and plum seeds, it is necessary to harvest only the fully plum plum in the process of harvesting the plum, or to harvest the unplanned plum, By ripening, it is preferable to use ripe plum during fermentation vinegar manufacturing process. This is because ripened plums are easily separated from plum pulp and plum seeds through squeezing process.

Although not limited thereto, the plum post-mortem process may be characterized in that the plum harvested is cleanly washed, the water is completely removed, sealed in a container so as not to be in contact with air, and aged for 1 to 10 days. When the plum is aged excessively, it is most preferable that the post-dipping process is carried out for 2 days, since the plum flesh may be too much retired and deteriorated. Also, when the plum comes into contact with air in the post-growing process, it is preferable to cut off the contact with the air and perform the post-dipping process because there is a risk that the moisture of the plum will be lost in large quantity and may be altered.

The ripened plum can be easily separated from the plum pulp and plum seeds by passing through a press with a rubber roller.

In the present invention, the separated plum pulp may be crushed with a rotary blade crusher to produce a crushed pulp of the plum pulp and pretreat the plum. This is to improve the fermentation efficiency and fermentation efficiency of the alcohol fermentation step, the acetic acid fermentation step and the fermentation step, and to provide a large amount of flavor and flavor of plum on the final fermented vinegar.

Therefore, in the plum preprocessing step, the plum harvested is washed cleanly, the water is completely removed, the plum is sealed in a container so as not to be in contact with air, and then matured for 2 days. It is most preferable to separate the plum pulp and plum seeds by passing the plumper through a rubber roller, and then crush the plum pulp to prepare the pulp of the plum pulp.

Next, the grain saccharified liquid production step can be performed (S ₂₀₀ ).

The suspension prepared by adding water to the dried cereal can be saccharified to produce a granulated saccharified liquid.

This step is not necessarily limited to the plum preprocessing step in a time series, but may be performed simultaneously with the plum preprocessing step or selectively before or after the plum preprocessing step.

In the present invention, in order to avoid the use of sugar as a general sugar in the process of producing the fermented vinegar, the fermented vinegar is characterized by using a saccharified saccharified liquid prepared from germinated barley or germinated wheat. By using the saccharified saccharified liquid, The fermented vinegar has an advantage of improving the flavor of the plum and cereal, and the effective ingredient of the cereal can be included in the fermented vinegar.

In general, the saccharification process is a process for decomposing starch into glucose, which is a fermentable sugar, so that fermentation can be facilitated. The starch is heated and boiled, steam is added to the starch to heat the starch, And then processed in a short time at a high temperature (at a temperature of about 80 ° C. or higher) by adding yeast, a glyceride, a wheat germ, a soup, a purified enzyme or a purified enzyme containing amylase-type glycation enzyme. However, in the case of heating the supernatant and starch by heating at a high temperature as described above, the active ingredient contained in the starch may be destroyed or deteriorated, and the loss factor of the active ingredient may be increased. Productivity may also increase.

Therefore, in the present invention, it is possible to produce a saccharified solution by saccharifying the dried product of grains by using a sucrose saccharification method at a low temperature as a method for maximally reducing the loss factor of the active ingredient. Asymmetric saccharification is a technique developed in Japan, and is a technology that has been used in some domestic manufacturing processes of takju and yakju. That is, rice is dipped in water, pulverized by wet method, and then added with sugar-free saccharifying enzyme to be saccharified.

In the present invention, the use of dried grains such as germinated barley or germinated wheat germ as a saccharifying enzyme source increases the use ratio of grains such as barley or wheat and prevents the active ingredients of the grains from being destroyed and deteriorated due to the specific heat treatment, The present invention is characterized by using a sucrose fermentation vinegar to produce a large amount of active ingredients of cereals as well as plums.

According to one embodiment of the present invention, the dried cereal product in the step of preparing the granulated saccharified liquid may be one of germinated barley or germinated wheat.

In the present invention, the use of germinated barley or germinated wheat germinated without using barley or wheat generally improves the saccharification efficiency and produces a granular saccharified liquid having excellent quality, and the incense and flavor of the cereals In order to increase the fermentation efficiency in the subsequent alcohol fermentation and acetic acid fermentation.

The germinated barley may be germinated barley after germinating the barley germs to a length of 2 to 4 mm and then removing the buds.

The germinating mill may be germinated wheat germs with a length of 2 to 4 mm after the germs have been germinated.

According to one embodiment of the present invention, in the step of preparing the cereal saccharified liquid, 100 to 400 parts by weight of water is added to 100 parts by weight of the dried cereal product to prepare a suspension, and the suspension is stirred at a temperature of 50 to 80 ° C for 1 For 4 hours to produce a saccharified saccharified liquid.

In the step of producing the saccharified saccharified liquid of the present invention, it is preferable to prepare a suspension by adding water at a ratio of 100 to 400 parts by weight to 100 parts by weight of the dried product of cereal, either germinated barley or germinated wheat, When the suspension is prepared by adding water in a proportion of less than 100 parts by weight per 100 parts by weight of the suspension, the viscosity of the suspension is too high, and the stirring operation is not properly performed. When the suspension is prepared by adding water in a proportion of more than 400 parts by weight to the part by weight, the content of the dried grains contained in the suspension becomes too small to be properly saccharified and the incense of the cereals And the flavor is not properly expressed, so that the preference of the consumer may be reduced.

In the step of producing the saccharified saccharified liquid of the present invention, it is preferable to prepare the saccharified saccharified liquid by saccharifying the suspension prepared by adding water to the dried product at a temperature of 50 to 80 캜 for 1 to 4 hours.

This is because, if the suspension is saccharified at a temperature of less than 50 캜 for less than 1 hour, saccharification is not performed properly, so that the fermentation efficiency of the alcohol fermentation step and the acetic acid fermentation step may be lowered, This is because the quality of the vinegar may deteriorate.

In addition, when the suspension is saccharified for a time exceeding 4 hours at a temperature exceeding 80 캜, there is a possibility that the effective ingredient contained in the dried product during the saccharification process is denatured and denatured as the saccharification time becomes longer, As in the case of the saccharification method, there is a possibility that the active ingredient contained in the dried cereal product may be denatured and denatured.

Therefore, in the step of producing the granulated saccharified liquid, 100 to 400 parts by weight of water is added to 100 parts by weight of the dried cereal product, either germinated barley or germinated wheat, to prepare a suspension. The suspension is stirred at a temperature of 50 to 80 ° C for 1 To < RTI ID = 0.0 > 4 hours < / RTI >

According to one embodiment of the present invention, limiting the sugar used in the process of producing plum fermentation vinegar to a cereal saccharified liquid prepared from germinated barley or germination mill is not limited to the conditions set on the basis of the results of sensory evaluation depending on the type of sugar , Which can be more clearly understood by Example 1 below.

Next, a mixing step may be performed (S ₃₀₀ ).

A step of mixing the plum pulp produced in the plum preprocessing step and the cereal saccharified liquid prepared in the step of preparing the saccharified saccharified liquid to prepare a mixture having a sugar content of 15 to 30 Bricks.

The present invention is characterized in that the fermentation efficiency is improved by allowing the progress of the alcohol fermentation step and the acetic acid fermentation step to be smoothly performed by mixing the pulp of the mulch pulp with the cereal saccharified liquid and mixing them so as to have a proper sugar content, So that excessive sweetness can not be expressed in the fermented macaroons of the plum.

In the mixing step of the present invention, it is preferable to prepare a mixture having a sugar content of 15 to 30 Bricks by mixing the plum pulp with the cereal saccharification solution.

This is because if the sugar content of the mixture exceeds 30 bricks, if the sugar content is too high, the addition rate of the alcohol fermenting bacteria added in the alcohol fermentation step may be increased, and the time required in the alcohol fermentation step is increased, There is a possibility that In addition, when the sugar content of the mixture is less than 15 brix, if the sugar content is too low, the flavor of the finally produced fermented vinegar may be reduced, which may reduce the preference and taste of consumers for the taste.

Thus, in the mixing step, it is most preferable to prepare a mixture having a sugar content of 15 to 30 Bricks by mixing the pulp of the mulch pulp with the cereal glycation solution.

According to one embodiment of the present invention, the sugar content of the mixture in the mixing step during the process of preparing the fermented vinegar is specifically determined based on the result of sensory evaluation according to the sugar content of the mixture prepared in the mixing step , Which can be more clearly understood by Example 2 below.

Next, an alcohol fermentation step may be performed (S ₄₀₀ ).

An alcohol fermentation step of adding an alcohol fermentation broth at a ratio of 1 to 50 parts by weight to 100 parts by weight of the mixture prepared in the mixing step and fermenting the mixture at a temperature of 15 to 25 DEG C for 8 to 12 days to produce an alcohol fermentation product Can be performed.

In the present invention, it is preferable to add 1 to 50 parts by weight of the alcohol fermenting liquor to 100 parts by weight of the mixture in which the pulp of mulch pulp and the saccharified liquid are mixed at a proper sugar content.

When the alcohol fermentation broth is added in a proportion of less than 1 part by weight based on 100 parts by weight of the mixture, the alcohol fermentation broth is too low in proportion to the alcohol fermentation broth so that the alcohol concentration of the alcohol fermentation broth becomes too low The quality of the finally produced fermented vinegar may be deteriorated. When the alcohol fermenting bacterial suspension is added in an amount exceeding 50 parts by weight based on 100 parts by weight of the mixture, And since the fermentation efficiency has reached its peak, the production efficiency is not further improved and a problem that a large amount of alcohol fermentation broth is unnecessarily consumed may occur.

In the present invention, it is preferable to add an appropriate amount of an alcoholic fermenting liquor to a mixture in which the pulp of mulch pulp and the saccharified liquid are mixed at a proper sugar content, and then ferment at a temperature of 15 to 25 캜 for 8 to 12 days to produce an alcohol fermented product Do.

This is because when the alcohol fermentation is performed for less than 8 days at a temperature lower than 15 캜, the alcohol concentration in the alcohol fermentation product may become too low, And the preference of the consumers for the flavor and flavor of the finally produced plum vinegar may be reduced. In addition, when alcohol fermentation is performed for more than 12 days at a temperature exceeding 25 캜, the mixture to which the alcohol fermentation broth has been added may be left for a long time even after completion of alcohol fermentation, The mixture may be deteriorated during the fermentation process, and the quality of the finally produced fermented vinegar may be deteriorated.

According to an embodiment of the present invention, the alcohol fermentation broth of the alcohol fermentation step may be prepared by inoculating saccharomyces cerevisiae at a ratio of 1 to 5 parts by weight to 100 parts by weight of a saccharified saccharified liquid, And cultured at a temperature of 25 to 35 ° C for 22 to 26 hours to produce an alcohol fermentation strain.

In addition to Saccharomyces cerevisiae, the above-mentioned alcohol fermenting bacteria can be used regardless of the yeast that is used for alcohol fermentation from the fruit of plants, but in the present invention, It is preferable to use commercially available Saccharomyces cerevisiae in consideration of the stability and the fermentation efficiency of the mixture of the pulp powder and the cereal saccharification solution.

Therefore, in the alcohol fermentation step, an alcohol fermentation broth is prepared by adding 1 to 50 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture, and fermenting the mixture at a temperature of 15 to 25 DEG C for 8 to 12 days, , Saccharomyces cerevisiae is inoculated in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the saccharified saccharified liquid and then cultured at a temperature of 25 to 35 ° C for 22 to 26 hours to produce an alcohol- Is most preferably used.

According to one embodiment of the present invention, the process conditions such as the fermentation temperature and the fermentation period in the alcohol fermentation step during the process of producing the fermented vinegar are specifically defined as a result of sensory evaluation according to the process conditions of the alcohol fermentation step , Which can be more clearly understood by the following Embodiment 3. [

Next, an alcohol concentration control step may be performed (S ₅₀₀ ).

The alcohol fermentation product produced in the alcohol fermentation step may be separated into a solid product and an alcohol fermentation solution and an alcohol concentration control step of adjusting the alcohol concentration of the separated alcohol fermentation solution to 5 to 7% (w / w) may be performed.

The alcohol concentration of the isolated alcohol fermentation broth is about 13% (w / w). Even if the alcohol concentration is too high to lower the alcohol concentration during acetic acid fermentation, the alcohol concentration is too high to be used as vinegar. Therefore, in the present invention, the alcoholic fermentation broth can be hydrolyzed to adjust the alcohol concentration to 5 to 7% (w / w) so that the final fermented vinegar produced through the acetic acid fermentation step and the aging step will have a proper alcohol concentration .

Next, an acetic acid fermentation step can be performed (S ₆₀₀ ).

The acetic acid fermentation broth is added at a ratio of 1 to 50 parts by weight to 100 parts by weight of the alcoholic fermentation broth at the alcohol concentration level and then fermented at a temperature of 25 to 35 DEG C for 30 to 40 days so that the acetic acid content is 4 To 7% (w / w) of the acetic acid fermentation product.

In the present invention, it is preferable to add the acetic acid fermentation broth at a ratio of 1 to 50 parts by weight to 100 parts by weight of the alcohol fermentation broth having an adjusted alcohol concentration.

In the case of adding less than 1 part by weight of the acetic acid fermentation broth to 100 parts by weight of the alcoholic fermentation broth with controlled alcohol concentration, the proportion of the added acetic acid fermentation broth is too low to achieve proper acetic acid fermentation, The acetic acid content becomes too low, and the quality of the finally produced fermented vinegar may be deteriorated. In addition, when the acetic acid fermentation broth was added in an amount exceeding 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth with controlled alcohol concentration, the acetic acid fermentation broth was excessively added to reach the maximum fermentation efficiency and fermentation efficiency, So that there is a problem that the lactic acid bacteria solution is consumed in a large amount unnecessarily.

In the present invention, an appropriate amount of acetic acid fermentation broth may be added to an alcohol fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 25 to 35 DEG C for 30 to 40 days.

When acetic acid fermentation is performed for less than 30 days at a temperature lower than 25 캜, acetic acid fermentation is performed for a short time at a low temperature and acetic acid fermentation is not properly performed. Thus, And the acetic acid content of the fermented vinegar is so low that the quality of the fermented vinegar itself may deteriorate. When the fermented vinegar is fermented for more than 40 days at a temperature exceeding 35 캜, acetic acid is fermented at a high temperature for a long time The effective ingredient contained in the plum and cereals may be denatured and denatured, which is undesirable, and the acetic acid content of the plum vinegar may be excessively excessive, thereby reducing the taste and flavor of the vinegar.

In the present invention, acetic acid fermentation broth having an acetic acid content of 4 to 7% (w / w) is prepared by adding an appropriate amount of acetic acid fermentation broth to an alcohol fermentation broth with controlled alcohol concentration and then fermenting the acetic acid for an appropriate time at an appropriate temperature desirable.

Although not limited thereto, in the acetic acid fermentation step of the present invention, when the acetic acid content of the fermented acetic acid is 3 to 4% (w / w) in the fermentation process, And 90 parts by weight or less of an alcoholic fermentation broth having an alcohol concentration adjusted therein, and culturing the cells by an oil-based culture method.

The fed-batch culture method is a culture method in which the nutrient medium is gradually added to the fermentation tank while the culture is proceeding, and the culture liquid is not removed from the fermentation tank until the completion of the culture. It is possible to control the concentration of the component during culturing by controlling the addition rate of the specific substance to the consumption rate by the microorganism, so that it is effective in a culture system causing substrate inhibition, product inhibition and proliferation inhibition , Baker's yeast, amino acids, antibiotics and the like.

In the acetic acid fermentation step of the present invention, the fermentation efficiency of the acetic acid fermentation step is improved by using the oil-price cultivation method, and the incense of the plum and grains is added to the finally produced fermented vinegar while preventing the loss of the active ingredient contained in the plum and cereals as much as possible. And the quality can be improved so that a large amount of flavor is expressed.

According to one embodiment of the present invention, the acetic acid fermentation broth of the acetic acid fermentation step may be a product prepared by inoculating and culturing Acetobacter acetii.

Acetobacter acetii was inoculated into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) in a 250 ml Erlenmeyer flask. Lt; 0 > C and 150 rpm for 3 days to prepare an acetic acid fermentation broth as a herb. The prepared acetic acid fermentation broth (herbaceous plant) can be used as a test solution having an acetic acid content of 4% or more, and the acetic acid fermentation can be carried out by feeding it into an alcohol fermentation broth having a concentration of 5 to 100 times the concentration of the acetic acid fermentation broth.

Therefore, in the acetic acid fermentation step of the present invention, the acetic acid fermentation broth is added to the alcohol fermentation broth in an amount of 1 to 50 parts by weight per 100 parts by weight of the alcohol fermentation broth and then fermented at 25 to 35 ° C for 30 to 40 days It is most preferable to prepare a fermented product of acetic acid having an acetic acid content of 4 to 7% (w / w), and the acetic acid fermenter solution is most preferably a product prepared by inoculating and culturing Acetobacter acetii.

In addition, in the acetic acid fermentation step of the present invention, the acetic acid fermentation broth is added to the alcohol fermentation broth in an amount of 1 to 50 parts by weight based on 100 parts by weight of the alcohol fermentation broth, followed by fermentation at a temperature of 15 to 25 ° C for 30 to 40 days From the time when the membrane of the fermentation broth of acetic acid is formed on the surface and the acetic acid content of the fermented acetic acid is 3 to 4% (w / w), the alcohol having an adjusted alcohol concentration in the alcohol concentration controlling step It is most preferable to add the fermentation broth to 90 parts by weight or less and then cultivate it by an oil-price cultivation method.

According to one embodiment of the present invention, the process conditions such as the fermentation temperature and the fermentation period in the acetic acid fermentation step during the process of preparing the fermented vinegar are specifically defined as a result of sensory evaluation according to the process conditions of the acetic acid fermentation step , Which can be more clearly understood by the following Embodiment 4.

Next, the aging step may be performed ( _S700 ).

The fermented acetic acid fermented product obtained in the fermentation step of acetic acid is added with the pulp of mulch pulp, aged at a temperature lower than 10 ° C for more than 90 days, and then filtered to obtain a liquid fermented vinegar. Can be performed.

In the present invention, it is preferable to prepare a liquid-state fermented vinegar of maize by adding a pulp of mulch pulp to the fermented acetic acid and then aging the mixture.

In the present invention, it is preferable that the liquid fermented vinegar is prepared by adding the plum pulp produced in the pre-treatment step to the acetic acid fermented product prepared in the step of fermenting acetic acid, and then aging the fermented vinegar to improve the fermentation efficiency. To enhance the flavor of the plum vinegar and to enhance the preference of consumers for the plum vinegar.

According to one embodiment of the present invention, in the aging step, the mash pulp is added to the acetic acid fermentation product at a ratio of 2 to 10 parts by weight based on 100 parts by weight of the fermented acetic acid, followed by aging.

In the aging step of the present invention, it is preferable to add 2 to 10 parts by weight of the pulp of mulch pulp to 100 parts by weight of the acetic acid fermented product. This means that the pulp of mulch pulp is added in an amount of less than 2 parts by weight The addition ratio of the plum pulp to the fermented vinegar is too low to cause the incense and flavor of the plum in the finally produced fermented vinegar. When the crushed product is added at a ratio exceeding 10 parts by weight and then aged, the addition rate of the crushed pulp of the mulch is too high to reduce the inherent flavor of the fermented vinegar and the flavor of the grain may not be expressed at all.

In the present invention, it is preferable to add mulch pulp to the fermented acetic acid and then aged at a temperature lower than 10 캜 for a period exceeding 90 days.

This is because when the fermented acetic acid added with crushed pulp of mulch pulp is aged at a temperature exceeding 10 캜, the fermented acetic acid may be denatured and denatured, so that the incense of the plum and cereals contained in the finally prepared fermented vinegar The flavor is reduced and the quality of the fermented vinegar of plum may deteriorate. In addition, when the fermented acetic acid added with crushed pulp of mulch pulp is aged for a period of less than 90 days, the fermented vinegar may not be aged properly and the flavor and flavor of the fermented vinegar may be reduced.

Therefore, in the aging step, the mash pulp is added at a ratio of 2 to 10 parts by weight to 100 parts by weight of the acetic acid fermented product, and aged at a temperature lower than 10 캜 for more than 90 days, Lt; / RTI > vinegar is most preferred.

According to one embodiment of the present invention, the addition ratio of the plum pulp added to the fermented acetic acid at the fermentation stage during the process of producing the fermented plum vinegar is specifically limited in that a sensory test according to the addition ratio of the pulp of the plum pulp Which is a condition set on the basis of the result, which can be more clearly understood by the following Embodiment 5.

In addition, according to one embodiment of the present invention, the process conditions such as the ripening temperature and the ripening period are specifically defined in the ripening stage during the process of preparing the fermented vinegar of the present invention, , Which can be more clearly understood by the following Example 6.

Hereinafter, the plum fermentation vinegar of the example made according to one embodiment of the present invention and the plum fermentation vinegar of the comparative example made different from the one embodiment of the present invention were prepared, And the sensory test was conducted. The vinegar of the plum fermentation according to one embodiment of the present invention can be more clearly understood by the sensory test described later.

Sensory evaluation according to the type of sugar

According to one embodiment of the present invention, the experimental fermented vinegar of 1-1 and 1-2 was prepared and prepared according to one embodiment of the present invention, but the kinds of the sugar added in the mixing step were set differently, 1 to 1-3 plum fermentation vinegar is prepared and the sensory evaluation of the fermented plum vinegar according to the type of the sugar is carried out.

The method for preparing the plum fermentation vinegar of Experimental Groups 1-1 and 1-2 and the plum fermentation vinegar of Control Groups 1-1 to 1-3 is as follows.

[ Example  1 of Experimental group  And a control preparation method]

1. Pre-treatment of plums: After washing the plums, wash the plums thoroughly, completely remove the water, seal in the container to prevent contact with air, and mature for 2 days to mature the plums. The ripened plum is passed through a press with a rubber roller to separate the plum pulp and plum seeds, and then the plum pulp is crushed to produce crushed plum pulp.

2. Process for producing a saccharified saccharified liquid : A suspension was prepared by adding water at a ratio of 200 parts by weight to 100 parts by weight of dried germinated barley (grains dried product), saccharifying the suspension at 60 ° C for 2 hours, A grain saccharified liquid is produced. 200 parts by weight of water is added to 100 parts by weight of germinated dried material (cereal dried material) to prepare a suspension, and the suspension is saccharified at a temperature of 60 DEG C for 2 hours to prepare a saccharified saccharified liquid using germination mill. Separately prepare yeast, white sugar, and yellow sugar.

3. Mixing step : Mixture of grape saccharification solution using germinated barley, cereal saccharification solution using germinated wheat, leaven, white sugar or yellow sugar is added to crushed pulp of plum fruit to prepare a mixture having sugar content of 20 Brix. The kinds of sugar mixed with the crushed pulp of plum fruit are shown in Table 1 below.

Kind of sugar Experiment 1-1 Grain saccharification solution (using germination barley) Experimental group 1-2 Grain saccharification solution (using germination mill) Control 1-1 yeast Control 1-2 White sugar Control 1-3 Yellow sugar

4. Alcohol Fermentation Step : Alcohol fermentation product is prepared by adding 20 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture, followed by fermentation at a temperature of 20 ° C for 10 days. As the alcohol fermenter solution, saccharomyces cerevisiae was inoculated in an amount of 2 parts by weight per 100 parts by weight of the saccharified saccharified solution, and then cultured at 30 ° C for 24 hours to obtain an alcohol fermentation seed And use those prepared.

5. Alcohol concentration control step : Separate alcoholic fermentation product into solid and alcohol fermentation liquid, and adjust alcohol concentration of separated alcohol fermentation liquid to 6% (w / w).

6. Acetic Acid Fermentation Step : Acetic acid fermentation broth was added at a ratio of 20 parts by weight to 100 parts by weight of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 30 DEG C for 35 days to prepare a fermentation broth having an acetic acid content of 4 to 7% / w) < / RTI > Acetobacter acetii was used as an acetic acid fermentation broth for inoculation of a platinum loop into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, And the mixture is agitated for 3 days while stirring at 150 rpm at a temperature of 25 캜.

7. Ripening Step : 100 parts by weight of the acetic acid fermentation product is added at a ratio of 5 parts by weight to the pulp of mulch pulp, and the mixture is aged at a temperature of 8 캜 for 100 days. Then, the solid is filtered to prepare a liquid plum fermentation vinegar .

As shown in the above production method, the plum fermentation vinegar of Experimental Groups 1-1 and 1-2 was prepared according to one embodiment of the present invention, and the sugar used in the mixing step was dissolved in the saccharified saccharified liquid Was prepared.

On the contrary, the control 1-1 plum fermentation vinegar was prepared by setting the process conditions using the leaven in the mixing step, and the plum fermentation vinegar of the control 1-2 was prepared using the white sugar in the mixing step And in the experimental group 1-3, the plum fermentation vinegar was prepared by setting the process conditions using the sulfur sugar in the mixing step.

[ Example  1 of Experimental group  And Sensory test results for the control group ]

The sensory evaluation of the plum fermentation vinegar of the experimental groups 1-1 and 1-2 and the plum fermentation vinegar of the control groups 1-1 to 1-3 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists from 20 to 60 years old to taste the plum fermented vinegar of Experimental group 1-1, Experimental group 1-2 and Control group 1-1 to 1-3, Taste, flavor, color and flavor were evaluated using a 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 2 below.

flavor incense color zest Preference Experiment 1-1 9.80 9.60 9.50 9.80 9.68 Experimental group 1-2 9.40 9.50 9.30 9.70 9.48 Control 1-1 7.80 5.70 8.70 5.40 6.90 Control 1-2 8.30 6.60 8.60 6.30 7.45 Control 1-3 8.00 6.50 8.50 6.10 7.28

* Sensory test value (10: very good, 0: very bad)

Table 2 shows the results of sensory evaluation of the plum fermentation vinegar of Experimental Groups 1-1 and 1-2 and the plum fermentation vinegar of Control Groups 1-1 to 1-3, 1-1 and 1-2 plum fermented vinegar were evaluated to have excellent overall taste, flavor, color and flavor.

On the other hand, the plum fermentation vinegar of control group 1-1 using yeast as the saccharide used in the mixing step felt less grain fragrance than the plum fermentation vinegar of the experimental group, and the acidity was also insufficient, It was evaluated as lack of preference.

In addition, in the case of the plum fermentation vinegar of the control group 1-2 using white sugar as the sugar used in the mixing step and the plum fermentation vinegar of the control group 1-3 using the sulfur sugar, the incense and flavor of the cereal were not expressed at all, It was estimated that there was a lack of preference for flavor and flavor.

Therefore, when the sugar added in the mixing step during the process of producing the plum fermentation vinegar is limited to the use of the granulated saccharified liquid prepared from germinated barley or germinated wheat to meet the conditions defined in the present invention, general sugar And the fermentation efficiency of fermented rice was improved by using the germicidal liquid prepared from germinated barley or germinated wheat, and thus the flavor of plum and grains was improved in the finally produced fermented vinegar. Accordingly, it was confirmed that it is most preferable to restrict the kind of sugar by using the cereal saccharification liquid prepared from germinated barley or germination mill in the mixing step through Example 1. [

Sensory evaluation according to the sugar content of the mixture prepared in the mixing step

According to one embodiment of the present invention, the fermented vinegar of the test group 2-1 to 2-4 was prepared and prepared according to one embodiment of the present invention, but the sugar content of the mixture prepared in the mixing step was set differently, 1 to 2-4 plum fermentation vinegar is prepared and the sensory evaluation of the plum fermentation vinegar according to the sugar content of the mixture is carried out.

The method of preparing the plum fermentation vinegar of Experimental Groups 2-1 to 2-4 and the plum fermentation vinegar of Control Groups 2-1 to 2-4 is as follows.

[ Example  2 of Experimental group  And a control preparation method]

1. Pre-treatment of plums: After washing the plums, wash the plums thoroughly, completely remove the water, seal in the container to prevent contact with air, and mature for 2 days to mature the plums. The ripened plum is passed through a press with a rubber roller to separate the plum pulp and plum seeds, and then the plum pulp is crushed to produce crushed plum pulp.

2. Process for producing a saccharified saccharified liquid : A suspension was prepared by adding water at a ratio of 200 parts by weight to 100 parts by weight of dried germinated barley (grains dried product), saccharifying the suspension at 60 ° C for 2 hours, A grain saccharified liquid is produced.

3. Mixing step : Prepare the mixture by mixing the cereal saccharification solution with the crushed pulp of the plum. The sugar content of the mixture is shown in Table 3 below.

The sugar content of the mixture Experiment 2-1 15Brix Experiment 2-2 20Brix Experimental group 2-3 25Brix Experiment group 2-4 30Brix Control group 2-1 5Brix Control group 2-2 10Brix Control group 2-3 35Brix Control group 2-4 40Brix

4. Alcohol Fermentation Step : Alcohol fermentation product is prepared by adding 20 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture, followed by fermentation at a temperature of 20 ° C for 10 days. As the alcohol fermenter solution, saccharomyces cerevisiae was inoculated in an amount of 2 parts by weight per 100 parts by weight of the saccharified saccharified solution, and then cultured at 30 ° C for 24 hours to obtain an alcohol fermentation seed And use those prepared.

5. Alcohol concentration control step : Separate alcoholic fermentation product into solid and alcohol fermentation liquid, and adjust alcohol concentration of separated alcohol fermentation liquid to 6% (w / w).

6. Acetic Acid Fermentation Step : Acetic acid fermentation broth was added at a ratio of 20 parts by weight to 100 parts by weight of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 30 DEG C for 35 days to prepare a fermentation broth having an acetic acid content of 4 to 7% / w) < / RTI > Acetobacter acetii was used as an acetic acid fermentation broth for inoculation of a platinum loop into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, And the mixture is agitated for 3 days while stirring at 150 rpm at a temperature of 25 캜.

7. Ripening Step : 100 parts by weight of the acetic acid fermentation product is added at a ratio of 5 parts by weight to the pulp of mulch pulp, and the mixture is aged at a temperature of 8 캜 for 100 days. Then, the solid is filtered to prepare a liquid plum fermentation vinegar .

As shown in the above production method, the plum fermentation vinegar of Experimental Groups 2-1 to 2-4 was prepared according to one embodiment of the present invention, and the sugar content of the mixture prepared in the mixing step was in the range of sugar content defined in the present invention And the process conditions were set to be suitable.

On the contrary, the plum vinegar of the control groups 2-1 and 2-2 was prepared after setting the process conditions such that the sugar content of the mixture prepared in the mixing step was lower than the sugar content defined in the present invention, and the control group 2-3 And 2-4 plum fermentation vinegar were prepared after setting the process conditions such that the sugar content of the mixture prepared in the mixing step was higher than the sugar content defined in the present invention.

[ Example  2 of Experimental group  And Sensory test results for the control group ]

The sensory evaluation of the plum vinegar of the experimental groups 2-1 to 2-4 and the plum fermentation vinegar of the control groups 2-1 to 2-4 is carried out.

The sensory test was carried out by randomly selecting 50 adult male and female panelists aged 20 to 60 years to taste the plum fermented vinegar of the experimental groups 2-1 to 2-4 and the control groups 2-1 to 2-4 to the panelists, , Flavor, color, and flavor were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 4 below.

flavor incense color zest Preference Experiment 2-1 8.80 8.90 8.70 9.00 8.85 Experiment 2-2 9.20 9.30 9.20 9.40 9.28 Experimental group 2-3 9.50 9.40 9.80 9.60 9.58 Experiment group 2-4 9.00 9.20 9.40 9.20 9.20 Control group 2-1 4.20 4.10 7.80 4.00 5.03 Control group 2-2 5.60 5.40 8.30 5.50 6.20 Control group 2-3 7.50 8.40 8.50 7.10 7.88 Control group 2-4 5.80 8.00 8.20 5.70 6.93

* Sensory test value (10: very good, 0: very bad)

Table 4 shows the results of sensory evaluation of the plum fermentation vinegar of the experimental groups 2-1 to 2-4 and the plum fermentation vinegar of the control groups 2-1 to 2-4, The plum fermentation vinegar of 2-1 to 2-4 was evaluated to have excellent overall taste, flavor, color and flavor.

On the other hand, when the process conditions were set so that the sugar content of the mixture prepared in the mixing step was lower than the sugar content defined in the present invention, the plum vinegar of the control groups 2-1 and 2-2, And the flavor, aroma and flavor of the final fermented vinegar were reduced. As the amount of the saccharified liquid decreased, the fermentation efficiency of the fermented vinegar was reduced, .

Further, in the case of the plum fermentation vinegar of the control groups 2-3 and 2-4 prepared after the process conditions were set so that the sugar content of the mixture prepared in the mixing step was higher than the sugar content range defined in the present invention, The fermentation efficiency of the alcoholic fermentation step and the acetic acid fermentation step may be lowered, and the sweetness is excessively emphasized on the finally produced fermentation vinegar itself.

Therefore, when the sugar content of the mixture prepared in the mixing step during the process of preparing the plum fermentation vinegar is adjusted to be within the sugar range of 15 to 30 Brix defined by the present invention, the fermentation efficiency of the alcohol fermentation step and the acetic acid fermentation step is increased And the quality of the plum vinegar can be produced. Also, it is confirmed that the taste of the plum vinegar and the flavor of the fermented vinegar can be improved.

Sensory evaluation according to process conditions of alcohol fermentation stage

According to one embodiment of the present invention, the experimental groups 3-1 to 3-5 were prepared according to one embodiment of the present invention, and the process conditions such as the fermentation temperature and the fermentation period of the alcohol fermentation step were measured according to the present invention , The control fermented vinegar of the control groups 3-1 to 3-8 is prepared and the sensory test is performed according to the process conditions of the alcohol fermentation step.

The methods for preparing the plum fermentation vinegar of Experimental Groups 3-1 to 3-5 and the plum fermentation vinegar of Control Groups 3-1 to 3-8 are as follows.

[ Example  3 of Experimental group  And a control preparation method]

1. Pre-treatment of plums: After washing the plums, wash the plums thoroughly, completely remove the water, seal in the container to prevent contact with air, and mature for 2 days to mature the plums. The ripened plum is passed through a press with a rubber roller to separate the plum pulp and plum seeds, and then the plum pulp is crushed to produce crushed plum pulp.

2. Process for producing a saccharified saccharified liquid : A suspension was prepared by adding water at a ratio of 200 parts by weight to 100 parts by weight of dried germinated barley (grains dried product), saccharifying the suspension at 60 ° C for 2 hours, A grain saccharified liquid is produced.

3. Mixing step : Mix the cereal saccharification liquid with the pulp of the plum pulp to prepare a mixture having a sugar content of 20 Brix.

4. Alcohol Fermentation Step : Alcohol fermentation product is prepared by adding 20 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture and fermenting the mixture at an appropriate temperature for a suitable period of time. As the alcohol fermenter solution, saccharomyces cerevisiae was inoculated in an amount of 2 parts by weight per 100 parts by weight of the saccharified saccharified solution, and then cultured at 30 ° C for 24 hours to obtain an alcohol fermentation seed And use those prepared. The fermentation temperature and fermentation period of the alcohol fermentation step are shown in Table 5 below.

Fermentation temperature Fermentation period Experimental group 3-1 15 ℃ 10 days Experiment group 3-2 20 ℃ 10 days Experimental group 3-3 25 ℃ 10 days Experiment group 3-4 20 ℃ 8 days Experiment group 3-5 20 ℃ 12th Control group 3-1 5 ℃ 10 days Control group 3-2 10 ℃ 10 days Control group 3-3 30 ℃ 10 days Control group 3-4 40 ℃ 10 days Control group 3-5 20 ℃ 2 days Control group 3-6 20 ℃ 4 days Control group 3-7 20 ℃ 15th Control group 3-8 20 ℃ 20 days

5. Alcohol concentration control step : Separate alcoholic fermentation product into solid and alcohol fermentation liquid, and adjust alcohol concentration of separated alcohol fermentation liquid to 6% (w / w).

6. Acetic Acid Fermentation Step : Acetic acid fermentation broth was added at a ratio of 20 parts by weight to 100 parts by weight of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 30 DEG C for 35 days to prepare a fermentation broth having an acetic acid content of 4 to 7% / w) < / RTI > Acetobacter acetii was used as an acetic acid fermentation broth for inoculation of a platinum loop into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, And the mixture is agitated for 3 days while stirring at 150 rpm at a temperature of 25 캜.

7. Ripening Step : 100 parts by weight of the acetic acid fermentation product is added at a ratio of 5 parts by weight to the pulp of mulch pulp, and the mixture is aged at a temperature of 8 캜 for 100 days. Then, the solid is filtered to prepare a liquid plum fermentation vinegar .

As shown in the above production process, the vinegar of the plum fermentation of Experimental Groups 3-1 to 3-5 was prepared according to one embodiment of the present invention, and the process conditions such as the fermentation temperature and fermentation period of the alcohol fermentation step were And was manufactured after being set to meet limited conditions.

On the contrary, the control plums 3-1 and 3-2 were prepared after setting the process conditions such that the alcohol fermentation step was carried out at a temperature lower than the fermentation temperature defined in the present invention, and the control groups 3-3 and 3-4 Was prepared after setting the process conditions so that the alcohol fermentation step was performed at a temperature higher than the fermentation temperature defined in the present invention

In addition, the control plums 3-5 and 3-6 were prepared after setting the process conditions so that the alcohol fermentation step was performed for a period shorter than the fermentation period defined in the present invention. In the control groups 3-7 and 3-8 The plum fermentation vinegar was prepared after setting the process conditions so that the alcohol fermentation step was performed for a period longer than the fermentation period defined in the present invention

[ Example  3 of Experimental group  And Sensory test results for the control group ]

The sensory test on the plum vinegar of the experimental groups 3-1 to 3-5 and the plum fermentation vinegar of the control groups 3-1 to 3-8 is carried out.

A sensory test was conducted by randomly selecting 50 adult male and female panelists aged 20 to 60 years to taste the plum fermented vinegar of the experimental groups 3-1 to 3-5 and the control groups 3-1 to 3-8 to the panelists, , Flavor, color, and flavor were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 6 below.

flavor incense color zest Preference Experimental group 3-1 9.20 9.50 9.00 9.40 9.28 Experiment group 3-2 9.70 9.90 9.40 9.80 9.70 Experimental group 3-3 9.30 9.40 9.20 9.50 9.35 Experiment group 3-4 9.10 9.50 9.60 9.10 9.33 Experiment group 3-5 9.10 9.40 9.30 9.20 9.25 Control group 3-1 4.30 4.40 8.00 4.20 5.23 Control group 3-2 5.60 5.40 8.30 5.50 6.20 Control group 3-3 5.90 5.90 8.90 6.00 6.68 Control group 3-4 5.10 5.20 8.40 5.00 5.93 Control group 3-5 5.60 7.90 8.50 5.50 6.88 Control group 3-6 6.20 8.50 9.00 6.10 7.45 Control group 3-7 7.30 8.70 8.70 7.20 7.98 Control group 3-8 5.20 8.20 8.50 5.30 6.80

* Sensory test value (10: very good, 0: very bad)

Table 6 shows the results of the sensory evaluation of the plum fermentation vinegar of the experimental groups 3-1 to 3-5 and the plum fermentation vinegar of the control groups 3-1 to 3-8, The plum fermentation vinegar of 3-1 to 3-5 was evaluated as having excellent overall taste, flavor, color and flavor.

On the contrary, when the process conditions were set so that the alcoholic fermentation step was performed at a temperature lower than the fermentation temperature defined in the present invention, the plum fermentation vinegar and the alcohol fermentation step of the control groups 3-1 and 3-2, The fermented vinegar of the control groups 3-5 and 3-6 after the process conditions were set so as to be performed for a period shorter than the fermentation period was not fermented properly and the alcohol concentration in the alcohol fermentation product was too low. The quality of the fermented vinegar was found to be decreased and the taste of the fermented vinegar was found to be unsatisfactory.

Also, the process conditions were set so that the alcohol fermentation step was performed at a temperature higher than the fermentation temperature defined in the present invention, and then the fermented vinegar and alcohol fermentation step of the control groups 3-3 and 3-4, The plums and fermented vinegar of the control groups 3-7 and 3-8, which were prepared after the process conditions were set to be performed for a period longer than the duration of the fermentation, were largely lost in the fermentation process, Taste and flavor of the fermented vinegar were found to be insufficient compared with those of the experimental group.

Therefore, when the fermentation temperature of the alcoholic fermentation step is limited to 15 to 25 ° C and the fermentation period is limited to 8 to 12 days during the process of producing the plum vinegar, the incense and flavor of the plums and grains expressed in the plum vinegar But also the quality of plum vinegar was improved.

Sensory evaluation according to process conditions of acetic acid fermentation stage

According to one embodiment of the present invention, the vinegar fermented in the experimental groups 4-1 to 4-5 was prepared and processed according to one embodiment of the present invention, wherein the process conditions such as the fermentation temperature and the fermentation period of the acetic acid fermentation step, , The control fermentation vinegar of the control groups 4-1 to 4-8 is prepared, and the sensory test is performed according to the process conditions of the acetic acid fermentation step.

Methods for preparing the plum fermentation vinegar of Experimental Groups 4-1 to 4-5 and the plum fermentation vinegar of Control Groups 4-1 to 4-8 are as follows.

[ Example  4 of Experimental group  And a control preparation method]

1. Pre-treatment of plums: After washing the plums, wash the plums thoroughly, completely remove the water, seal in the container to prevent contact with air, and mature for 2 days to mature the plums. The ripened plum is passed through a press with a rubber roller to separate the plum pulp and plum seeds, and then the plum pulp is crushed to produce crushed plum pulp.

2. Process for producing a saccharified saccharified liquid : A suspension was prepared by adding water at a ratio of 200 parts by weight to 100 parts by weight of dried germinated barley (grains dried product), saccharifying the suspension at 60 ° C for 2 hours, A grain saccharified liquid is produced.

3. Mixing step : Mix the cereal saccharification liquid with the pulp of the plum pulp to prepare a mixture having a sugar content of 20 Brix.

4. Alcohol Fermentation Step : Alcohol fermentation product is prepared by adding 20 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture, followed by fermentation at a temperature of 20 ° C for 10 days. As the alcohol fermenter solution, saccharomyces cerevisiae was inoculated in an amount of 2 parts by weight per 100 parts by weight of the saccharified saccharified solution, and then cultured at 30 ° C for 24 hours to obtain an alcohol fermentation seed And use those prepared.

5. Alcohol concentration control step : Separate alcoholic fermentation product into solid and alcohol fermentation liquid, and adjust alcohol concentration of separated alcohol fermentation liquid to 6% (w / w).

6. Acetic Acid Fermentation Step : The acetic acid fermentation broth is added to the alcoholic fermentation broth in an amount of 20 parts by weight per 100 parts by weight of the alcoholic fermentation broth and fermented at an appropriate temperature for a suitable period of time so that the acetic acid content is 4 to 7% ). ≪ / RTI > Acetobacter acetii was used as an acetic acid fermentation broth for inoculation of a platinum loop into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, And the mixture is agitated for 3 days while stirring at 150 rpm at a temperature of 25 캜. The fermentation temperature and fermentation period of the acetic acid fermentation step are shown in Table 7 below.

Fermentation temperature Fermentation period Experimental group 4-1 25 ℃ 35 days Experimental group 4-2 30 ℃ 35 days Experiment group 4-3 35 ℃ 35 days Experiment group 4-4 30 ℃ 30 days Experimental group 4-5 30 ℃ 40 days Control group 4-1 10 ℃ 35 days Control group 4-2 20 ℃ 35 days Control group 4-3 40 ℃ 35 days Control group 4-4 50 ℃ 35 days Control group 4-5 30 ℃ 15th Control group 4-6 30 ℃ 25th Control group 4-7 30 ℃ 45 days Control group 4-8 30 ℃ 60 days

7. Ripening Step : 100 parts by weight of the acetic acid fermentation product is added at a ratio of 5 parts by weight to the pulp of mulch pulp, and the mixture is aged at a temperature of 8 캜 for 100 days. Then, the solid is filtered to prepare a liquid plum fermentation vinegar .

As shown in the above production process, the plum fermentation vinegar of Experimental Groups 4-1 to 4-5 was produced according to one embodiment of the present invention, and the process conditions such as the fermentation temperature and the fermentation period of the acetic acid fermentation step were And were manufactured after being set to meet limited conditions.

On the contrary, the plums of fermented vinegar of the control groups 4-1 and 4-2 were prepared after setting the process conditions so that the acetic acid fermentation step was performed at a temperature lower than the fermentation temperature defined in the present invention, and the control groups 4-3 and 4-4 Was prepared by setting process conditions such that the acetic acid fermentation step was performed at a temperature higher than the fermentation temperature defined in the present invention

In addition, the plum fermentation vinegar of the control groups 4-5 and 4-6 was prepared after setting the process conditions so that the acetic acid fermentation step was performed for a period shorter than the fermentation period defined in the present invention. In the control groups 4-7 and 4-8 The plum vinegar was prepared after setting the process conditions so that the acetic acid fermentation step was performed for a period longer than the fermentation period defined in the present invention

[ Example  4 of Experimental group  And Sensory test results for the control group ]

The sensory evaluation of the plum fermentation vinegar of the experimental groups 4-1 to 4-5 and the plum fermentation vinegar of the control groups 4-1 to 4-8 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 years to taste the plum fermented vinegar of the experimental groups 4-1 to 4-5 and the control groups 4-1 to 4-8 to the panelists, , Flavor, color, and flavor were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 8 below.

flavor incense color zest Preference Experimental group 4-1 9.30 9.50 9.60 9.40 9.45 Experimental group 4-2 9.80 9.90 9.70 9.60 9.75 Experiment group 4-3 9.50 9.20 9.50 9.30 9.38 Experiment group 4-4 9.40 9.10 9.30 9.30 9.28 Experimental group 4-5 9.00 8.80 9.00 9.10 8.98 Control group 4-1 4.50 4.60 8.10 4.40 5.40 Control group 4-2 5.80 5.90 8.40 5.60 6.43 Control group 4-3 6.10 6.20 9.10 6.50 6.98 Control group 4-4 5.10 5.30 8.30 5.00 5.93 Control group 4-5 5.50 7.80 8.40 5.30 6.75 Control group 4-6 6.50 8.40 9.20 6.70 7.70 Control group 4-7 7.40 8.50 8.70 7.30 7.98 Control group 4-8 5.60 8.10 8.60 5.50 6.95

* Sensory test value (10: very good, 0: very bad)

Table 8 shows the results of sensory evaluation of the plum fermentation vinegar of the experimental groups 4-1 to 4-5 and the plum fermentation vinegar of the control groups 4-1 to 4-8, The plum fermentation vinegar of 4-1 to 4-5 was evaluated as having excellent overall taste, flavor, color and flavor.

On the contrary, when the process conditions are set so that the acetic acid fermentation step is performed at a temperature lower than the fermentation temperature defined in the present invention, the plum fermentation vinegar and the acetic acid fermentation step of the control groups 4-1 and 4-2, The acetic acid fermentation vinegar of the control groups 4-5 and 4-6 prepared after the process conditions were set to be performed for a period shorter than the fermentation period showed that the acetic acid fermentation was not properly performed and the acetic acid content of the finally prepared fermented vinegar, , And it was evaluated that there was a lack of taste of taste, flavor and flavor by consumers.

Also, the process conditions were set so that the acetic acid fermentation step was performed at a temperature higher than the fermentation temperature defined in the present invention, and the fermented vinegar and acetic acid fermentation step of the control groups 4-3 and 4-4, , The control fermented vinegar of the control groups 4-7 and 4-8 produced after the process conditions were set to be performed for a period longer than the period of the fermentation, The incense and flavor of plums and grains were not expressed properly in vinegar. Therefore, it was evaluated that consumers' preference for flavor and flavor was insufficient compared with those of experimental plum fermented vinegar.

Therefore, when the fermentation temperature of the acetic acid fermentation step is limited to 25 to 35 ° C and the fermentation period is limited to 30 to 40 days, the fermented vinegar having an adequate acidity can be prepared , And it was confirmed that not only the incense and flavor of plums and cereals expressed in the plum vinegar but also the quality of the plum vinegar was improved.

Aging Plum pulp  Sensory evaluation according to addition ratio

According to one embodiment of the present invention, the plums of fermented vinegar of Experimental Groups 5-1 to 5-4 were prepared and the addition ratio of the plum pulp added in the fermentation stage, which was produced according to one embodiment of the present invention, After setting the conditions different from each other, the control vinegar of 5-1 to 5-4 is prepared and subjected to sensory evaluation according to the addition ratio of the plum pulp.

The method of preparing the plum fermentation vinegar of Experimental Groups 5-1 to 5-4 and the plum fermentation vinegar of Control Groups 5-1 to 5-4 is as follows.

[ Example  5 of Experimental group  And a control preparation method]

1. Pre-treatment of plums: After washing the plums, wash the plums thoroughly, completely remove the water, seal in the container to prevent contact with air, and mature for 2 days to mature the plums. The ripened plum is passed through a press with a rubber roller to separate the plum pulp and plum seeds, and then the plum pulp is crushed to produce crushed plum pulp.

2. Process for producing a saccharified saccharified liquid : A suspension was prepared by adding water at a ratio of 200 parts by weight to 100 parts by weight of dried germinated barley (grains dried product), saccharifying the suspension at 60 ° C for 2 hours, A grain saccharified liquid is produced.

3. Mixing step : Mix the cereal saccharification liquid with the pulp of the plum pulp to prepare a mixture having a sugar content of 20 Brix.

4. Alcohol Fermentation Step : Alcohol fermentation product is prepared by adding 20 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture, followed by fermentation at a temperature of 20 ° C for 10 days. As the alcohol fermenter solution, saccharomyces cerevisiae was inoculated in an amount of 2 parts by weight per 100 parts by weight of the saccharified saccharified solution, and then cultured at 30 ° C for 24 hours to obtain an alcohol fermentation seed And use those prepared.

5. Alcohol concentration control step : Separate alcoholic fermentation product into solid and alcohol fermentation liquid, and adjust alcohol concentration of separated alcohol fermentation liquid to 6% (w / w).

6. Acetic Acid Fermentation Step : Acetic acid fermentation broth was added at a ratio of 20 parts by weight to 100 parts by weight of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 30 DEG C for 35 days to prepare a fermentation broth having an acetic acid content of 4 to 7% / w) < / RTI > Acetobacter acetii was used as an acetic acid fermentation broth for inoculation of a platinum loop into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, And the mixture is agitated for 3 days while stirring at 150 rpm at a temperature of 25 캜.

7. Ripening step : After adding the pulp of mulch pulp to the fermented acetic acid, it is aged at a temperature of 8 ° C for 100 days, and the solid is filtered to prepare a liquid plum fermentation vinegar. The addition ratios of the pulp of the plum pulp are shown in Table 9 below.

Acetic acid fermentation product Plum pulp Experimental group 5-1 100 parts by weight 2 parts by weight Experimental group 5-2 100 parts by weight 5 parts by weight Experimental group 5-3 100 parts by weight 8 parts by weight Experimental group 5-4 100 parts by weight 10 parts by weight Control group 5-1 100 parts by weight - Control group 5-2 100 parts by weight 1 part by weight Control group 5-3 100 parts by weight 12 parts by weight Control group 5-4 100 parts by weight 15 parts by weight

As shown in the above production method, the plum fermentation vinegar of Experimental Groups 5-1 to 5-4 was prepared according to one embodiment of the present invention, and the addition ratio of the plum pulp added in the fermentation stage was Were prepared to suit the conditions.

On the contrary, the control 5-1 plum fermentation vinegar was prepared after setting conditions so as not to add any pulp of plum pulp at the fermentation stage, and the plum fermentation vinegar of the control 5-2 was added to the amount of plum pulp added at the fermentation stage Was added after the conditions were set to be insufficient to the amount defined in the present invention. The plums of fermented vinegar of the control groups 5-3 and 5-4 were prepared in such a manner that the addition amount of the plum pulp added in the fermentation stage The conditions were set so as to be added in excess.

[ Example  5 of Experimental group  And Sensory test results for the control group ]

The sensory evaluation of the plum fermentation vinegar of the experimental groups 5-1 to 5-4 and the plum fermentation vinegar of the control groups 5-1 to 5-4 is carried out.

The sensory test was carried out by randomly selecting 50 adult male and female panelists aged 20 to 60 years to taste the plum fermented vinegar of the experimental groups 5-1 to 5-4 and the control groups 5-1 to 5-4 to the panelists, , Flavor, color, and flavor were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 10 below.

flavor incense color zest Preference Experimental group 5-1 8.90 8.80 9.00 9.00 8.93 Experimental group 5-2 9.10 9.00 9.20 8.90 9.05 Experimental group 5-3 9.30 9.40 9.40 9.50 9.40 Experimental group 5-4 9.70 9.80 9.50 9.60 9.65 Control group 5-1 3.20 3.30 5.40 3.10 3.75 Control group 5-2 3.80 4.00 7.90 4.10 4.95 Control group 5-3 7.30 7.50 8.90 7.40 7.78 Control group 5-4 6.10 6.20 8.80 6.20 6.83

* Sensory test value (10: very good, 0: very bad)

Table 10 shows the results of the sensory evaluation of the plum fermentation vinegar of the experimental groups 5-1 to 5-4 and the plum fermentation vinegar of the control groups 5-1 to 5-4, The plum fermentation vinegar of 5-1 to 5-4 was evaluated to have excellent overall taste, flavor, color and flavor.

On the other hand, when the addition amount of the plum fermentation vinegar of the control group 5-1 and the plum pulp added in the fermentation step were less than the amount defined in the present invention after setting the condition that no plum pulp was added at the fermentation stage The plum fermented vinegar of the control group 5-2 prepared after setting the conditions so that the addition rate of the plum pulp was too low, and the incense and flavor of the plum was not properly expressed in the final fermented vinegar produced, Consumer preference for flavor was evaluated to be insufficient.

Further, in the case of the plum fermentation vinegar of the control groups 5-3 and 5-4 prepared after setting conditions such that the addition amount of the plum pulp added in the fermentation stage was more than that defined in the present invention, the addition of the plum pulp The ratio of the fermented vinegar to the fermented vinegar was evaluated to be lower than that of the fermented vinegar.

Therefore, in the process of preparing the fermented vinegar, it is preferred to add 2 to 10 parts by weight of the pulp of mulch pulp to 100 parts by weight of the fermented acetic acid at the fermentation stage, , And that the incense and flavor of plum can be expressed in a large amount in the plum fermentation vinegar, thereby increasing the preference of consumers for the taste, flavor and flavor of the plum vinegar.

Sensory evaluation according to the process conditions of the ripening stage

According to one embodiment of the present invention, the vinegar of the experimental groups 6-1 to 6-5 is prepared according to one embodiment of the present invention, and the process conditions such as the aging temperature and the ripening period of the aging step, The matriculated fermented vinegar of the control group 6-1 to 6-6 was prepared by setting differently from the limited conditions, and the fermented vinegar of the control group 6-7 was prepared by omitting the aging step according to an embodiment of the present invention, The sensory evaluation is carried out according to the process conditions of the aging step and whether or not the process is carried out.

Methods for preparing the plum fermentation vinegar of Experimental Groups 6-1 to 6-5 and the plum fermentation vinegar of Control Groups 6-1 to 6-7 are as follows.

[ Example  6 of Experimental group  And a control preparation method]

1. Pre-treatment of plums: After washing the plums, wash the plums thoroughly, completely remove the water, seal in the container to prevent contact with air, and mature for 2 days to mature the plums. The ripened plum is passed through a press with a rubber roller to separate the plum pulp and plum seeds, and then the plum pulp is crushed to produce crushed plum pulp.

2. Process for producing a saccharified saccharified liquid : A suspension was prepared by adding water at a ratio of 200 parts by weight to 100 parts by weight of dried germinated barley (grains dried product), saccharifying the suspension at 60 ° C for 2 hours, A grain saccharified liquid is produced.

3. Mixing step : Mix the cereal saccharification liquid with the pulp of the plum pulp to prepare a mixture having a sugar content of 20 Brix.

4. Alcohol Fermentation Step : Alcohol fermentation product is prepared by adding 20 parts by weight of an alcohol fermentation broth to 100 parts by weight of the mixture, followed by fermentation at a temperature of 20 ° C for 10 days. As the alcohol fermenter solution, saccharomyces cerevisiae was inoculated in an amount of 2 parts by weight per 100 parts by weight of the saccharified saccharified solution, and then cultured at 30 ° C for 24 hours to obtain an alcohol fermentation seed And use those prepared.

5. Alcohol concentration control step : Separate alcoholic fermentation product into solid and alcohol fermentation liquid, and adjust alcohol concentration of separated alcohol fermentation liquid to 6% (w / w).

6. Acetic Acid Fermentation Step : Acetic acid fermentation broth was added at a ratio of 20 parts by weight to 100 parts by weight of an alcoholic fermentation broth with controlled alcohol concentration, followed by fermentation at a temperature of 30 DEG C for 35 days to prepare a fermentation broth having an acetic acid content of 4 to 7% / w) < / RTI > Acetobacter acetii was used as an acetic acid fermentation broth for inoculation of a platinum loop into 100 ml of GYP 3A5E (3% acetic acid, 5% alcohol) medium in a 250 ml Erlenmeyer flask, And the mixture is agitated for 3 days while stirring at 150 rpm at a temperature of 25 캜.

7. Ripening Step : 5 parts by weight of mulch pulp is added to 100 parts by weight of the acetic acid fermented product, and the solution is aged at a suitable temperature for a suitable period of time. Then, the solid is filtered to prepare liquid fermented vinegar. The aging temperature and aging period of the aging step are shown in Table 11 below.

Aging temperature Aging period Experimental group 6-1 5 ℃ 100 days Experimental group 6-2 8 ℃ 100 days Experiment group 6-3 9 ℃ 100 days Experiment group 6-4 8 ℃ 120 days Experiment group 6-5 8 ℃ 150 days Control group 6-1 12 ° C 100 days Control group 6-2 15 ℃ 100 days Control group 6-3 20 ℃ 100 days Control group 6-4 8 ℃ 20 days Control group 6-5 8 ℃ 40 days Control group 6-6 8 ℃ 80 days Control group 6-7 × (skipping the aging step)

As shown in the above production method, the plum fermentation vinegar of Experimental Groups 6-1 to 6-4 was produced according to one embodiment of the present invention, and the process conditions such as aging temperature and aging period of the aging step were limited in the present invention And it was manufactured after being set to meet one condition.

On the contrary, the plum vinegar of the control groups 6-1 to 6-3 was prepared after setting the process conditions so that the aging step was performed at a temperature higher than the aging temperature defined in the present invention, and the control groups 6-4 to 6-6 The plum fermentation vinegar was prepared after the process conditions were set so that the fermentation vinegar was performed for a period shorter than the period defined in the present invention. In the fermentation vinegar of the control group 6-7, the process conditions were set so as to omit the fermentation step itself, Respectively.

[ Example  6 of Experimental group  And Sensory test results for the control group ]

The sensory evaluation of the plum fermentation vinegar of the experimental groups 6-1 to 6-5 and the plum fermentation vinegar of the control groups 6-1 to 6-7 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 years to taste the plum vinegar in the experimental groups 6-1 to 6-5 and the control groups 6-1 to 6-7 to the panelists, , Flavor, color, and flavor were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 12 below.

flavor incense color zest Preference Experimental group 6-1 9.20 9.10 8.90 9.00 9.05 Experimental group 6-2 9.60 9.80 9.70 9.60 9.68 Experiment group 6-3 9.30 9.20 9.10 9.00 9.15 Experiment group 6-4 9.50 9.30 9.20 9.10 9.28 Experiment group 6-5 9.40 9.10 9.00 9.20 9.18 Control group 6-1 7.00 7.20 8.20 7.10 7.38 Control group 6-2 6.40 6.30 7.80 6.20 6.68 Control group 6-3 4.60 4.60 7.40 4.50 5.28 Control group 6-4 5.30 3.60 7.00 3.40 4.83 Control group 6-5 5.50 5.10 7.50 5.30 5.85 Control group 6-6 8.00 7.40 8.30 7.60 7.83 Control group 6-7 3.20 3.10 6.40 3.20 3.98

* Sensory test value (10: very good, 0: very bad)

Table 12 shows the results of sensory evaluation of the plum fermentation vinegar of the experimental groups 6-1 to 6-5 and the plum vinegar of the control groups 6-1 to 6-7, 6-1 to 6-5 were evaluated to have excellent overall taste, flavor, color and flavor.

On the contrary, the plum vinegar of the control groups 6-1 to 6-3 prepared after the process conditions were set so that the aging step was performed at a temperature higher than the aging temperature defined in the present invention, The taste of the fermented vinegar was estimated to be lower than that of the experimental group.

In addition, when the process conditions were set so that the aging step was performed for a period shorter than the period defined in the present invention, the plum vinegar of the control group 6-4 to 6-6, which had not been aged properly, It was evaluated that the flavor was not harmoniously harmonized, and it was evaluated that there was a lack of taste for flavor and flavor by consumers.

In addition, the plum fermentation vinegar of the control group 6-7 prepared after setting the process conditions to omit the aging step itself is not only inconveniently showing the incense and flavor of plum and grains in the finally produced plum vinegar, And the flavor and flavor of grains were not harmonized with each other. Therefore, consumers' preference for taste, flavor, and flavor was evaluated to be insufficient as compared with the plum fermented vinegar of the experimental group.

Therefore, when the aging temperature of the fermented vinegar is limited to less than 10 ° C and the fermentation period is longer than 90 days, the final fermented vinegar produces the incense and flavor of plum and grains And the quality of the fermented vinegar is enhanced. The flavor, flavor and flavor of the plum and the cereal are harmoniously combined, and the taste, flavor and flavor of the fermented vinegar are enhanced.

As a result, the results of the above sensory tests 1 to 6 show that the fermented vinegar produced according to the embodiment of the present invention can be prepared by using the plum pulp from which the seeds have been removed, wherein the pulp of the plum pulp and the germinated barley or germination The fermented vinegar is prepared by fermenting vinegar after mixing alcoholic fermentation step, acetic acid fermentation step and aging step with the mixture of wheat germicide prepared from wheat to improve flavor and flavor of vinegar itself And it is advantageous that the fermentation efficiency and the fermentation efficiency are improved by using the granulated saccharified liquid prepared from germinated barley or germinated wheat without using the sugar as a general sugar and that the flavor of the plum and cereal is enhanced. By adding mulch pulp to water and aging it, the ripening efficiency is enhanced and the flavor of the plum contained in the fermented vinegar is enhanced It was confirmed that the keel can be.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (7)

A plum preprocessing step of dividing the ripened plum into plum pulp and plum seed, crushing the plum pulp to produce crushed plum pulp;
Preparing a cereal saccharified liquid, which is carried out simultaneously with the plum pre-treatment step or selectively performed before or after the plum pre-treatment step, and saccharifying the suspension prepared by adding water to the dried cereal product;
Mixing the plum pulp produced in the plum preprocessing step with the granulated saccharified liquid prepared in the step of preparing the granulated saccharified liquid to prepare a mixture having a sugar content of 15 to 30 Bricks;
An alcohol fermentation step of adding alcohol fermentation broth at a ratio of 1 to 50 parts by weight to 100 parts by weight of the mixture prepared in the mixing step and then fermenting at a temperature of 15 to 25 ° C for 8 to 12 days to produce an alcohol fermented product;
An alcohol concentration control step of separating the alcohol fermentation product produced in the alcohol fermentation step into a solid product and an alcohol fermentation solution and adjusting the alcohol concentration of the separated alcohol fermentation solution to 5 to 7% (w / w);
The acetic acid fermentation broth is added at a ratio of 1 to 50 parts by weight to 100 parts by weight of the alcoholic fermentation broth at the alcohol concentration level and then fermented at a temperature of 25 to 35 DEG C for 30 to 40 days so that the acetic acid content is 4 To 7% (w / w) of acetic acid; And
The fermented acetic acid fermented product obtained in the fermentation step of acetic acid is added with the pulp of mulch pulp and aged at a temperature lower than 10 ° C for more than 90 days and then filtered to obtain a liquid fermented vinegar. ; And a method of producing a fermented vinegar of plum. The method according to claim 1,
The grain dry matter in the above step of preparing the above-
Germinated barley or germinated wheat germ. The method according to claim 1,
In the grain glycation solution preparation step,
Characterized in that a suspension is prepared by adding water at a ratio of 100 to 400 parts by weight to 100 parts by weight of the dried cereal product, and the suspension is saccharified at a temperature of 50 to 80 DEG C for 1 to 4 hours to produce a saccharified saccharified liquid. A process for producing fermented vinegar. The method according to claim 1,
The alcohol fermentation broth of the above-
Saccharomyces cerevisiae is inoculated in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the saccharified saccharified liquid and cultured at 25 to 35 ° C for 22 to 26 hours to produce an alcohol fermentation seed Wherein the fermented vinegar is fermented in a fermentation process. The method according to claim 1,
In the acetic acid fermentation broth of the acetic acid fermentation step,
A method for producing a fermented vinegar of plum, characterized in that it is a seed produced by inoculation and culture of Acetobacter acetii. The method according to claim 1,
In the aging step,
A process for producing a fermented vinegar of mulberry, which comprises adding 2 to 10 parts by weight of a pulp of mulch pulp to 100 parts by weight of an acetic acid fermented product and aging the mixture. 7. A plum fermentation vinegar produced by the method of any one of claims 1 to 6.

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